Spread plastic wrap on top and let rise for 1-2 hours, or until double in bulk.

Preheat oven to 500 degrees (250 C.).

Punch down dough and divide into about 12 egg-sized portions.

Flatten each with hand then--on lightly floured surface--roll out into 6-8 inch circles.

Cover cookie sheets with non-stick foil or parchment.

Place 2 or 3 pita rounds on cookie sheet and bake for 3 to 3-1/2 minutes.

Remove from oven and place pitas on wire racks to cool.

When cool, place in plastic bags to keep soft and fresh.

To make pita chips:

Cut pitas into triangles and place in a single layer on cookie sheet.

Spray pitas with a light coating of PAM and sprinkle--very lightly--with salt. (I use Kosher salt.)

Bake at 400 degrees (200 C.) for about 10 minutes, or less, until crisp.

Remove and let cool, then store in a sealed plastic bag.

Comments

These pitas can be made with all white flour OR you can use half white and half whole wheat flour--your choice.
The chips are superb for dipping in hummus or whatever you desire.
I must say these FRESH pitas are several steps above store bought.